Rustic Parsley Orzo Soup With Walnuts

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Recipe by anna thomas featured in eatingwell sept/oct 2011

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Steps

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Cook orzo in a large saucepan of boiling water until just short of tender , 8 to 9 minutes.

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Drain and rinse with cool water.

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Return to the pot and toss with 1 teaspoon oil.

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Set aside.

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Heat 1 tablespoon oil in a medium skillet over high heat.

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Add onion and 1 / 4 teaspoon salt.

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Reduce heat to medium-low , cover and cook , stirring frequently , always covering the pan again , until the onion is translucent and beginning to color , 10 to 15 minutes.

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Meanwhile , coarsely chop spinach.

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Coarsely chop enough parsley to equal about 4 cups.

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Set aside 3 cups and finely chop the remaining 1 cup.

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Set aside separately.

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Peel and dice potato.

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Combine the potato , the sauteed onion , 1 / 4 teaspoon salt , broth and water in a soup pot or dutch oven.

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Bring to a boil over high heat.

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Reduce heat to maintain a simmer and cook for 12 minutes.

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Stir in the spinach and the 3 cups coarsely chopped parsley.

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Return to a simmer , cover and cook for 3 minutes more.

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Meanwhile , heat the remaining .

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Ingredients

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whole wheat orzo, extra virgin olive oil, yellow onion, salt, spinach, fresh parsley, yukon gold potato, vegetable broth, water, garlic, walnuts, crushed red pepper flakes, fresh lemon juice, fresh ground pepper, fresh tomato